Chili Lime Corn on the Cob

Grill up this zesty, tender, Mexican-inspired corn on the cob recipe from Guy Fieri — perfect for your next barbecue.

Level:
Easy

Serves:
4

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Ingredients

3 tbsp. unsalted butter

1 tsp. lime zest

1 tsp. chili powder

¼ tsp. garlic powder

½ tsp. salt

½ tsp. finely cracked black pepper

4 ear corn

Directions

In a small bowl, combine butter, zest, chili powder, garlic, salt, and pepper, and set aside.

Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears, and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.

Preheat a BBQ to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towels, and spread butter mixture evenly on corn. Fold husk back over corn and grill for 15 to 20 minutes. Serve immediately.